recipe

Chorizo Zucchini Boats: the easy and tasty zucchini recipe

Total time: 25 Min
Difficulty: Low
Serves: 4 people
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By Cookist
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Ingredients
Zucchini
2
Mozzarella cheese
150 g
chorizo sausage
1
cherry tomatoes (orange and red)
10

If you’re looking for a delicious low-carb, keto-friendly recipe that’s both easy and perfect for summer, then look no further. These Chorizo Stuffed Zucchini Boats are just what you need this season. The zucchini and cherry tomatoes add texture and freshness, while the chorizo adds just the right amount of spice. Of course, this dish won’t be complete without cheese, so we added a good sprinkling of mozzarella. The cherry tomato slices also create a beautiful color pallet—something that will definitely impress your guests.

It’s also easy to customize the recipe as you want and it’s quick to assemble. If you’re looking for a low-carb lunch or dinner to try, this Chorizo Zucchini Boats served with a side salad should be on your list!

How To Make Chorizo Zucchini Boats

First, prepare the ingredients. Slice the cherry tomatoes and chorizo into thin slices. It’s important to make sure all the slices are the same thickness to ensure even cooking. Then half the zucchini and scoop out some of the meat. Place the zucchinis on a baking tray lined with parchment paper (this will prevent sticking).

Sprinkle with mozzarella cheese (or other cheese, if using) and add the chorizo and cherry tomato slices, alternating between the two. Bake for 10 minutes until golden and all the cheese has melted.

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Tips for making Chorizo Stuffed Zucchini Boats

– This recipe can easily be made vegan by using vegan cheese and a vegan substitute for the chorizo.

– Want to add more meat? There are a few types of meat that will taste delicious in this recipe. Try cooked, ground turkey, smoked chicken, or pork carnitas.

– Adding more veggies will stretch the dish and also add more nutrients. Use corn, black beans, bell peppers, or sauteed mushrooms. Potato slices will also be a great addition. Alternate the potato slices with the cherry tomatoes and chorizo.

– To prevent the zucchinis from becoming soggy at the bottom, you can bake them on a rack.

– If you want a quick shortcut, you can use the ingredients to make a casserole. Chop the zucchini, and place in a casserole with cherry tomatoes, and chorizo. Top with canned tomato and cheese and bake until golden and cooked through.

How to store Chorizo Zucchini Boats

Leftovers can be stored in the fridge (in an airtight container) for up to 3 days.

More Recipes You'll Like

Want more chorizo recipes? Here are the ones you’ll love!

Spanish Bean Stew with Chorizo

Flamenco Eggs

Homemade Chorizo

Spanish Omelette

Instructions

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Slice the chorizo and cherry tomatoes into thin slices. Use a sharp knife to half the zucchinis.

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Use a spoon to scoop out the zucchini meat.

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Line a baking tray with parchment paper. Arrange the zucchini on a baking tray and add a sprinkling of mozzarella.

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Add the cherry tomato and chorizo slices, alternating between the two.

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Bake for 10 minutes at 180°C. Serve warm and enjoy.

Notes

Serve the Chorizo Zucchini Boats with fresh cilantro and avocado slices.

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